Slow cooker Persian-style lamb stew Recipe

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serves:

6

Skill:

easy

Prep:

30 min

Cooking:

6 hr

Nutrition per portion

RDA
Calories 319 kCal 16%
Fat 20g 29%
  -  Saturates 6g 30%

This slow-cooked Persian-style lamb stew is really simple to make. It really does taste as good as it looks with fresh sprigs of coriander and soft tender chunks of lamb. The pomegranate molasses gives it a sweet, wonderful burst of flavour that really compliments the lamb. Serve as a fancy lunch for friends.

Ingredients

  • 800g cubed lamb shoulder
  • 4tbsp olive oil
  • 2 onions, chopped
  • 1⁄2tsp cumin
  • 1⁄2tsp coriander
  • 1⁄4tsp ground cloves
  • 2 garlic cloves, bashed
  • zest 1 lemon or orange
  • 2tbsp pomegranate molasses
  • For the salad:
  • small bunch parsley, chopped
  • 1⁄2 bunch mint leaves, roughly chopped
  • 4tbsp pomegranate seeds
  • 1⁄2 cucumber, sliced
  • 1tbsp olive oil
  • juice 1⁄2 lemon
  • couscous, to serve
  • yogurt, to serve

Method

  • Put the lamb stew ingredients into a slow cooker with 100ml water and season. Cook on low for 6 hrs.

  • Alternatively, put the ingredients into a tagine or casserole with a scrunched up piece of wet greaseproof paper inside the lid and cook in the oven on its lowest setting for 4-6 hrs.

  • Assemble the salad and add a squeeze of lemon juice. Serve the lamb stew with the salad.

More Recipe Ideas

Top Tip

We'd recommend serving this dish with couscous and a generous dollop of refreshing yogurt.